As I sat in my kitchen with the back door open for the first time this year, and a warm breeze was coming through like a long-forgotten friend, I decided to make something fun that reminded me of hot summer days with festivals and street fairs popping up everywhere!
I am so in the mood for spring to get here that I can hardly stand it! The past couple of days of fair weather was almost like a cruel tease, because we’re supposed to be in for another arctic blast next week. Ugh. I so hope that they’re wrong! I wish we could just get a bit warmer each day now, and call winter over and done for the season!
But, alas, we still have a few more weeks to go before the first day of spring arrives. (*Heavy sigh*) So, we’ll just make a fun, festive food and pretend it’s already here. 😉 Sound good to you, too? 😀 So how about some killer good pulled pork tacos?!
These are made completely from scratch with my own blend of spices and seasonings and hands down the best ones I’ve made yet! No chemical-laden packets! And nothing you probably don’t already have. 😉
I started a generously peppered 2 lb. pork loin roast in my crockpot with a little chicken bouillon, beer and a can of Hunt’s Fire-Roasted Diced Tomatoes, and let that go all afternoon on High, then into the evening and overnight on Low. Yep, that long. I wanted it to be be extremely tender and easy to pull, and the decision to let it go all night was a good one! It came out just as tender as I’ve ever had it or made it! I pulled the meat the next morning before the sun was even up by lamplight, and I knew right then I had a winner!
The spice mixture was added next, along with some honey, Sriracha Sauce and some dark chocolate that I had left from Valentine’s Day. I like dark chocolate, but this was just too dark for me, so I saved it for just an occasion such as this! It melted perfectly and added a nice mellowness and richness to the sauce!
I then let it go with the lid on sideways for another 2 hours, and by the time it was thickened, my hubby was DYING for some for breakfast!! The house smelled sooooo good!!! 😀
We then both enjoyed a few for a late lunch all nestled into some of my new toys! I just love these cute little baskets! We washed them down with a couple of black raspberry hard lemonades! Good choice! 😉 The day was truly feeling quite festive! 😀
My hubby has never liked hot sauce, not even a little! Until he tried sriracha! I’ve never seen him take to something so instantaneously like this! He absolutely LOVES this stuff! I’m thrilled because I love it too and really enjoy cooking with it, as well as using it as a condiment! So, though it isn’t central or south American, it’s actually an Asian sauce, sriracha was the all-purpose hot sauce of choice! 😀 Not only was it good in them, but it complimented them perfectly when added on top, too! 😀
So, if you’re wanting something fun and longing for something that reminds you that warmer days are surely ahead, this will cheer you up and chase the winter blues away after the very first bite! These are SUPER simple to make, but the roast does have to get tender for a long time in the ol’ crockpot, so just plan ahead is all. You can top them with any assortment of your favorite taco toppings, but be sure to use a nice mild, white, crumbly Mexican cheese rather than a shredded cheddar or yellow and white cheese blend. Queso blanco is what I chose and it really makes all the difference in the world!
And be sure to get a nice char on your flour tortillas, too! You want that little bit of burnt that just makes them taste so much more authentic and as if they were cooked outdoors over an open fire! I do mine in the wintertime right on my gas stovetop, and that always works so very well! In the summer you can grill a bunch of them all at once, though! 😉
So I hope you enjoy these as much as we do and it brings a little touch of spring into your home, too! 😉 😀 Have a beautiful day all! 😀
MEXICAN STREET FAIR PULLED PORK TACOS
Makes 10-12 tacos
1 (2 lb.) pork loin roast, fat trimmed
coarse ground black pepper to season well
1/2 of an onion, chopped
1 (14.5 oz.) can Hunt’s Fire-Roasted Diced Tomatoes, with juice
2 cups light beer
2 tsp. Superior Touch Better Than Bouillon Chicken Base dissolved in 1/2 cup boiling water
2 tsp. seasoning salt, I use Johnny’s
1/2 tsp. cayenne
1 tsp. onion powder
2 tsp. chili powder
2 tsp. paprika
2 tsp. garlic powder
2 tsp. cumin
2 Tbl. cornstarch
2 Tbl. flour
1 Tbl. honey
2 tsp. sriracha hot chili sauce
1 (.375 oz.) piece of Godiva Dark Chocolate, or any quality dark chocolate that you have
1 pkg. medium-sized (for tacos) flour tortillas
thinly sliced or chopped tomatoes
any good Mexican crumbly cheese such as queso blanco, queso fresco, cotija, or chihuahua
guacamole or sliced avocados
pickled jalapeño rings
sriracha hot chili sauce, or your own favorite hot sauce
Season all sides of pork loin roast well with coarse ground black pepper and place into a large crock pot. Add onions, can of tomatoes with the juice, beer and prepared bouillon, piling the tomatoes on top. Cover and cook on high for 4-5 hours. Switch to low and continue cooking overnight or until meat is super tender and pulls easily with 2 forks. Pull all meat into bite-sized pieces right in the crock pot. DO NOT drain liquid. Stir to combine.
In small bowl, stir to mix well the dry seasonings. (Seasoned salt, cayenne, onion powder, chili powder, paprika, garlic powder, cumin, cornstarch and flour.) Sprinkle evenly over meat mixture. Stir in well.
Switch heat setting back to High. Drizzle in honey and sriracha, stir in well. Place lid on tilted, or sideways if oval, and let cook on High for about another 2 hours or until desired thickness, stirring occasionally. Turn to Low and cover completely until time to serve. Or turn off and refrigerate, once cooled down, until needed.
Grill, or lightly char on gas stove the tortilla shells on both sides, fill with meat mixture, and top with toppings of choice! Enjoy!